Put all but 1 TB of olive oil and all the garlic in a large skillet over a medium-high heat and cook until the garlic begins to sizzle, but doesn't brown.

Add the tomatoes and cook over a medium-high heat until the tomatoes have reduced and separated from the oil. This will be about 15 minutes depending upon your skillet size. Season with salt.

While the sauce is cooking bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the pasta is submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the pasta for one minute.

When the sauce has reduced, add the torn basil leaves and the red pepper flakes. Cook for 1-2 minutes, then remove from the heat.

When the pasta is cooked al dente, drain and toss with the sauce in the skillet, adding the remaining tablespoon of olive oil.

Serve at once with fresh grated Parmesan cheese.

Note: You can serve this sauce with spaghetti, spaghettini (thin spaghetti), or penne.

This deep, round-sided skillet is perfect for stir-frying and much easier to store than a wok. Because it exposes lots of surface compared to the diameter of its bottom (it's 6 inches at the bottom, 9 inches across the top), the 2-quart skillet is ideal for quickly reducing sauces. Calphalon's commercial hard-anodized series, it distributes heat efficiently, so foods brown quickly and cook uniformly. The hard-anodized surface won't chip, crack, or peel if you use a metal spatula, and it doesn't react with acidic foods such as citrus or tomato. All of Calphalon's commercial hard-anodized cookware comes with a lifetime warranty.